Pursing a pro-biological lifestyle

So after the LONG hiatus ( my dad broke a spinal vertebra so it was a busy summer, thankfully he’s out of his brace and walking with one crutch) the food dissection is back. With an easy, probiotic-rich recipe made for late summer/early fall.

Apples are coming in season, and to get on with annoying our favorite Dic-Tator, apple chutney is in order.

2-3 tablespoons cane sugar ( depending on the sweetness of the apples)

zest of 1 lemon

juice of 1 lemon

1/2 cup raisins ( optional)

Utensils:

Large bowl and spoon

Lemon rind zester/peeler

2 quart or 3 1/2 liter jars

Place apples in a large bowl and mix with spices, cinnamon and sugar. Then add the salt ( the apples will start to let their juices out). Mix the zest and lemon juice and add the whey. Pack tightly into jars so that the juices cover the chutney on tope. Let it set from 1-2 days in a room tempertatre spot, and taste to serve. Delicious yogurt or kefir, pancake or waffle topping, nd a great side dish to meat, fish and vegetable meals. Cheers and good health!